Silky roasted tomato and red pepper soup with bright basil and a gentle smoky depth. Smooth texture with a balanced sweet-acid finish and a whisper of roasted garlic. Comforting and warm, yet fresh enough for late spring dinners or a light lunch. Serve it as a starter with crusty bread or as the main with a simple salad.
Ingredients
- 2 pounds ripe plum tomatoes, halved (or 1 can 28 oz whole tomatoes, drained)
- 2 large red bell peppers, halved and seeded
- 1 medium yellow onion, quartered
- 4 garlic cloves, unpeeled
- 3 tablespoons olive oil
- 3 cups vegetable or chicken broth
- 1/4 cup fresh basil leaves, loosely packed plus extra for garnish
- 1 teaspoon sugar (optional, to balance acidity)
- 1 tablespoon tomato paste (optional, for depth)
- 1 tablespoon lemon juice or red wine vinegar, to taste
- Salt and freshly ground black pepper, to taste
- Optional: 2 tablespoons heavy cream or plain yogurt for richness
- To serve: crusty bread or croutons
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
- Toss the halved tomatoes, red pepper halves (skin side up), quartered onion, and unpeeled garlic with 2 tablespoons olive oil and a pinch of salt on the prepared sheet.
- Roast vegetables for 25–30 minutes, until tomatoes and peppers are blistered and slightly charred; roast longer if using fresh tomatoes that are very juicy.
- Remove from oven. Peel the garlic and the skins from the red peppers (use a towel or knife to help); roughly chop the peppers and tomatoes.
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the roasted onion and chopped roasted vegetables; sauté 2 minutes to marry flavors.
- Add the broth, tomato paste (if using), and sugar. Bring to a simmer and cook 8–10 minutes to meld the flavors.
- Remove from heat. Add fresh basil leaves and lemon juice or vinegar. Use an immersion blender to puree until very smooth; alternatively, blend in batches in a blender (use caution with hot liquids).
- Taste and adjust seasoning with salt, pepper, and additional lemon/vinegar. For a richer soup, stir in cream or yogurt just before serving and warm gently—do not boil.
- Ladle into bowls, garnish with torn basil, a drizzle of olive oil, and serve with crusty bread or croutons.
Tips or Variations
- For a smoky touch, roast peppers directly over a gas flame or add a teaspoon of smoked paprika.
- To make it heartier, stir in cooked cannellini beans or a handful of cooked orzo before serving.